Chocolate Pasta With Mango, Almond Brittle, And Custard

• 2 cup '00' pasta flour
• 1/2 cup cocoa powder
• 2 tbsp powdered sugar
• pinch None salt
• 3 None medium eggs
• 1 tsp vanilla extract
• 1 tbsp olive oil
• 1/2 cup + 3 tbsp sugar
• 1 tbsp butter
• 1/2 cup blanched almonds
• 1 None ripe mango, peeled, stoned and flesh cubed
• 1 1/4 cup warmed custard, to serve

1. In a bowl mix the flour, cocoa powder, powdered sugar, and salt. Add the the eggs, vanilla extract, oil, and 1 tbsp water. Mix using an electric mixer fitted with dough hooks until you have a smooth dough. Add a little water if the dough is too dry or add a little flour if it is too wet.
2. Remove the dough from the bowl and knead on a lightly floured work surface for 8-10 minutes. Wrap in plastic wrap and allow to rest at room temperature for 1 hour.
3. Meanwhile, heat 1/2 cup of sugar in a small pan, until it turns into a liquid and caramelizes. Stir in the butter and add the almonds. Pour onto a baking sheet lined with parchment paper. Let sit at room temperature until set, then coarsely chop the brittle.
4. Roll the dough out and put through a pasta machine, starting with the widest setting and working through to the thinnest. Then place the sections through the pasta cutter to make tagliatelle.
5. Bring a large saucepan of water to the boil, add 3 tbsp of sugar and 1/2 tsp salt. Add the chocolate pasta to the water and simmer for 5 minutes. Drain and gently toss with the mango.
6. Divide the pasta and mango between four shallow bowls. Sprinkle with the almond brittle and serve with warmed custard.

pasta flour, cocoa powder, powdered sugar, salt, eggs, vanilla, olive oil, butter, blanched almonds, mango, warmed custard

Taken from recipes-plus.com/api/v2.0/recipes/17503 (may not work)